Kale Cashew Pesto. Ready in 10 minutes!

This Kale Cashew Pesto recipe can be ready in 10 minutes. A simple and healthy pesto to coat your favourite pasta, gnocchi or salads.

Normally kale pesto recipes ask to blanch the kale leaves as they become more easier to blend, but my recipe is all about simplicity and you don’t really need to “cook” kale, as long as it’s fresh, you’ll end with a smoothy texture, just as pesto should be.

Kale Cashew Pesto is one of the things I like to make at home when there is an abundance of this leafy vegetable in the market, precisely in autumn and winter.

Even before kale became so fashionable, here in Italy this vegetable has always been used, but it is mainly prepared in soups such as ribollita or minestrone.

But then along with the fame of a super food, comes to life some amazing new recipes; and this kale pesto is one of those that took all over the Pinterest boards.

How to use Kale Pesto

The ideas are many and I would not have enough hours to list them, but my favorites are:

With Pasta: From spaghetti to short format pasta like rigatoni or pennette, the first choice for pesto will always be pasta. Check out this Zucchini Pesto Pasta for example.

As dressing for salads: Have you tried adding pesto to rice salad? Like this Rice Salad with Tuna!

As spread: For bruschetta or pizza, but not only, Kale Cashew Pesto does wonders in sandwiches, wraps and chicken burritos!

What is kale good for

Kale is a great addition to any meal, starting from breakfast to dinners. This leaf is full of vitamins, calcium, potassium and magnesium. No wonder why Kale is considered a super food! The curly leaves adds also a nice rustic touch to any dish or beverage.

In Italy, Kale has been consumed since ancient times and you can find a plethora of italian dishes that contains Kale, starting from the mosts famous winter soup from Tuscany: Ribollita, to plenty of pasta and risotto preparations.

Spaghettini with Kale & Cashew Pesto

Variants

This pesto can be prepared with any type of nutst such as hazelnuts, peanuts, pine nuts, etc. If you want a more strong flavor, you can also add half of Pecorino cheese instead of only Parmigiano.

How to store pesto

I strongly recommend making pesto and consuming it immediately. Pesto can be leave in the fridge for a few days (3 max), after then you better freeze it as it won’t longer be safe to eat.

How to freeze pesto

My favourite way to freeze kale cashew pesto is in a thick layer, something like this: Spread the pesto in a 1/4 inch (0,60cm) layer on a baking sheet lined with parchment paper. Then place another piece of paper on top and press lightly.

Place the baking sheet in the freeze overnight, then the next day it will be hard enough to break it into pieces with a meat smasher. Place the breaking pieces of pesto in zipper bags and return them to the freeze until you will need some pesto.

To defrost pesto just put the amount you need in a plate and leave it in the counter, covered, until fully defrosted.

Kale Cashew Pesto Recipe

You can find below (in the recipe card) also the measurements in cups.

  • 120 gr tuscan lacinato kale (ribs and stems removed)
  • 15 gr fresh basil
  • 70 gr extravirgin olive oil
  • 50 gr parmigiano cheese
  • 120 gr cashews (toasted)
  • 1/2 lemon
  • 2 garlic cloves
  • Salt

Place the kale in a food processor. Add the parmigiano, a pinch of salt, garlic, cashews, the lemon juice, olive oil and the fresh basil leaves.

Adding olive oil in the food processor with ingredients to make Kale Cashew Pesto.

Start working with a couple of pulses and if necessary add a tablespoon of cold water. It is important not to add too much water, maximum two tablespoons since we do not want the pesto to become too saucy. The oil and lemon juice should be enough to blend the ingredients.

Kale Cashew Pesto already blended it in the food processor.

You can process the ingredients in two or three parts, depending on the capacity of your processor, remember just to put a little of all the ingredients to amalgamate them very well.

Taste pesto and adjust of salt, then place it in a jar or glass container. Add a splash of olive oil on top if you not using your kale pesto with cashews immediately and store it in the fridge to consume in the next 3 days.

Kale Cashew Pesto

1 jar (250gr)
Maricruz
This Kale Cashew Pesto recipe can be ready in 10 minutes. A simple and healthy pesto to coat your favourite pasta, gnocchi or salads.
Prep: 10 mins
Total: 10 mins

Ingredients
  

  • 120 gr 3 cups tuscan lacinato kale, chopped, ribs and stems removed
  • 15 gr ½ cup fresh basil
  • 70 gr ½ cup extravirgin olive oil
  • 50 gr ½ cup parmigiano cheese, grated
  • 120 gr ¾ cup cashews, whole, toasted
  • 1/2 lemon juice
  • 2 garlic cloves peeled
  • Salt

Instructions
 

  • Place the kale in a food processor. Add the parmigiano, a pinch of salt, garlic, cashews, the lemon juice, olive oil and the fresh basil leaves.
  • Start working with a couple of pulses and if necessary add a tablespoon of cold water. It is important not to add too much water, maximum two tablespoons since we do not want the pesto to become too saucy. The oil and lemon juice should be enough to blend the ingredients.
  • You can process the ingredients in two or three parts, depending on the capacity of your processor, remember just to put a little of all the ingredients to amalgamate them very well.
  • Taste pesto and adjust of salt, then place it in a jar or glass container. Add a splash of olive oil on top if you not using your pesto immediately and store it in the fridge to consume in the next 3 days.
Course básicas
Cuisine italian

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